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Living Light Inn
Historic 1912 Redwood Craftsman-Style Inn
Eco-Friendly, Picturesque Gardens, Organic Bedding, Ocean and Garden Views
Located: Fort Bragg, CA
In business: 2 years
Owners: Two owners, both raw vegans
Background: Living Light Inn is one of four 'Living Light' eco-friendly businesses. Raw food revolutionary Cherie Soria is the founder and director of Living Light Culinary Arts Institute. She has been teaching gourmet raw vegan cuisine to individuals, chefs, and instructors for well over 15 years and vegetarian culinary arts for more than 35 years. Cherie is also the author of several books, including Angel Foods: Healthy Recipes for Heavenly Bodies, and the soon-to-be-released Raw Food Diet Revolution: Feast, Lose Weight, Gain Energy, Feel Younger!
In 1992, while studying with Dr. Ann Wigmore in Puerto Rico, Cherie learned the principles of using whole live foods to aid in healing and rejuvenation. She recognized the need to make these simple foods as nurturing to the soul as they are nourishing to the body, so she began creating a gourmet cuisine that would rival the most delicious traditional cooked foods. Since then, Cherie has personally trained many of the world’s top raw food chefs and instructors and is often referred to as the mother of gourmet raw vegan cuisine.
Dan Ladermann is a Certified Hippocrates Health Educator and graduate of Anthony Robbins’ Mastery University. He combines these two fields of study to assist people in their transformation by teaching them how to create lives of health, joy, and abundance. He says, “Most people have never felt the kind of loving support and encouragement they receive at our Living Light trainings. Watching them blossom and become empowered with the tools we provide brings me great joy."
The Lodge Grenada
A vegan experience in the Caribbean, which offers panoramic views of hills, valleys, rainforest, mountains, the Caribbean Sea, sunsets and sunrises.
A completely vegan establishment. All products used on the property are vegan.
Location: St. Georges Grenada, West Indies
Owners: Mary Hardy (vegetarian since childhood and became vegan 17 years ago) and Mark Hardy (vegetarian for 22 years and then vegan 17 years ago).
Vegan staff: "Our staff is not necessarily vegan but the staff meals are vegan. Out of work our staff are entitled to do as their conscience dictates."
In business: 4 years
Background: They say they are vegan because it is a logical progression from being vegetarian that was helped by lactose intolerance. "We have a vegan garden and grow most of our own vegetables and fruit on the land. We harvest rain water, use solar hot water, and have a non chemical swimming pool. We've planted over two hundred trees and we offer the only vegan hotel in the Caribbean."
The White Pig Bed & Breakfast & Animal
A vegan oasis in central Virginia
"We also are an animal sanctuary. We are a private sanctuary and rely solely on the success of the bed and breakfast to support the sanctuary. It also provides necessary funding that protects the countless wildlife that call Briar Creek Farm their home and protects their land from development and sport hunting."
Location: 5120 Irish Road, Schuyler, Virginia 22969, in the foothills of the Blue Ridge Mountains
Owner: Dina Brigish, a vegan for 11 years and a vegetarian for 25 years.
Vegan staff: The only other staff member is vegetarian, almost vegan.
In business since: November 2001
Background: Dina has been a vegetarian since her early teens and became an animal activist after co-founding Syracuse University for Animal Rights while attending Syracuse University.
She received her first potbellied pig as a gift from her mother and named him "Norman." Norman would later become the namesake and inspiration for The White Pig B & B. Shortly after Norman arrived, Brigish became a vegan. After deciding that a city life was not suitable for a pig, she (and husband Hal) purchased a home for Norman where he would have a backyard to play. Not long afterwards, Olive, Jacob & finally Willoughby were rescued (from abandonment and abuse) to complete the herd.
In 1997, Dina left her successful career in fashion to pursue her dream of incorporating a vegan lifestyle, rescuing animals and a career all in one. After much deliberation, she decided to open a vegan farm bed and breakfast. First she needed to hone her cooking skills. She attended The Natural Gourmet Cookery School in Manhattan and then interned at Millennium Restaurant in San Francisco.
After returning to New York, she continued her search up and down the east coast for the perfect farm to open her inn. It took roughly three years but in 2000, Dina's vision of a rural farm, with a historic home, in quiet and beautiful location, but close to an 'open minded city' was found at Briar Creek Farm just outside the City of Charlottesville.
The White Pig is a tribute to Norman (and Dina's other 12 pigs) and a vegan lifestyle. It also looks to introduce non-vegans to delicious vegan cuisine and maybe shed a new light on the wonderful, sensitive and intelligent creature we call THE PIG.
A 100% vegan and organic bed and breakfast located in Montreal, Canada.
Location: 2457 rue Ste-Catherine E, Montreal, QC H2K 2J9 Canada
Owner: a vegan of three years
As much as possible organic produce is used in the preparation of breakfast dishes
Their accommodation service uses no wool, leather or animal products, but instead uses vegan organic soap and shampoo in the bathrooms, and environmentally friendly, non animal tested cleaning products. All breakfasts are cooked using plant-based ingredients. Breakfast menus include specialties such as waffles, crépes, fruit puddings and fruit mousse, along with fair-trade teas and coffee. Non vegetarian guests enjoy the food and are amazed to discover what can be prepared without eggs or dairy.
Sweet Thyme Inn
"We hope we are contributing to a gentler world by inviting others to think about what they eat in a way that is more humane to animals, people and our world."
Location: Green Bank, a very rural, mountainous region in Pocahontas County on the east coast of West Virginia.
Manager: Patricia Merithew, who has been totally vegan for about 13 years. "My husband Chuck could be described as 'does his best to follow vegan lifestyle' but is not as committed to the total picture as I am."
In business since: March 2000
"I had been leaning towards vegetarian for many years before health reasons demanded I either solve my problems naturally or 'go under the knife' as was being suggested. My brother-in-law owned a health food store in Michigan and with his knowledge I cleaned up my eating act.
We saw/experienced a need for a pleasant destination (in the eastern half of the states) for those of us who had to travel with 'fridge in vehicle' just to be sure we would have food to eat. This and several other factors further motivated the four of us - me, my husband (Chuck), sister (Kathleen) and brother-in-law (Ron) to get away from city life and head to Hancock, Vermont where we established the Sweet Onion Inn, a totally vegan establishment.
After five years in Vermont we left Kathy and Ron behind (they manage the Sweet Onion Inn yet today) and moved (primarily to be closer to our son and grandchildren) to the mountains of W.V. in the most rural county we could find and established our inn with the same 'vegan' format.
"We have only four rooms and do not regularly employ others. We find ourselves among hunters and meat eaters but know our neighbors to be gracious and open to us."
"We have had some welcoming and informative articles written about us in the local newspaper and received many congratulations in 2006 when we received a PETA 'Proggy' award for best vegan B&B."
"Many of our guests are 'vegetarians' and are most interested in how and why they might/should take that further step to eliminate all animal products from their diets. Sometimes an entire family will stay with us because a teenage child has made the decision to 'not eat animals'. As restaurants are few in the immediate area, others who are willing to try dinner with us for a night, invariably say something like - 'I wouldn't mind this food all the time if I could cook like this'. We enjoy being some kind of a bridge to a 'gentler world'."
Winner of the 2009 VegNews Veggie Award as Favorite Veg B&B!
A 100% Vegan owned and operated B&B located in the heart of NY's Finger Lakes. 15 peaceful acres, just minutes from Farm Sanctuary and local wineries, state parks, Ithaca and Corning. Open May - October Weekday breakfast and weekend brunch!
Location: minutes from Watkins Glen, NY and Farm Sanctuary
In business since: May 2008
Vegan Owner: Gita Devi, a vegan for 12 years (veggie since 1974)
"We serve vegan food for breakfast and brunch: scones, muffins, coffee cakes, pastries, granola, soy yoghurt, soy milk, scrambled tofu, waffles, pancakes, hash browns, potato pancakes, etc..."
Background: Gita has been involved in animal rescue for most of her life. She became a vegetarian in her mid 20's and has been vegan for over 10 years. "I knew that my house would make a perfect B&B and that was one of the things I liked when I bought it. So - paintbrush and power tools in hand, I started making renovations to the bedrooms, bathroom and sunroom. I'd already fixed up the deck and have been creating a garden oasis since moving here. My veggie garden was incredible last year and I'm looking forward to another bumper crop this coming summer."
Ellerby Bed & Breakfast
100% Vegan Bed And Breakfast, serving organic produce where possible.
Location: East Yorkshire, HU11 5AP, England
In business since: February, 2006
Owner: a vegan for 8 years
"We offer natural therapies to guests and have a selection of ethically traded products from the 'and albert foundation', for sale."
Background: "We started the transition to veganism after a life changing situation, 11 years ago. We then happened upon a property that required renovating and have been working on it for the past 6 years before opening our bed & breakfast. We know how difficult it is to find vegan food and accommodation and want to provide this for others."
"We believe we are unique in Australia as a Vegan Life Sanctuary "
In business since: 1988
Owner: Owner/Chef a vegan of 14 years
Background: "I started the facility as vegetarian initially, but it soon became obvious this was using unnecessary ingredients, which could easily be substituted for with Vegan ones. In 1991, About three years after first starting. I modified my personal situation to became vegan dietary and lifestyle. Since that time, we have only served vegan food, with a couple of exceptions."
"We advertise as a vegan life sanctuary. Any activity on site must maintain this status. We serve food to groups and once a week have a Saturday banquet. There is a Breakfast corner where people prepare their own; also a Guest kitchen where guests can store and prepare food."